Creole barbecue sauce

Yield: 1 Servings

Measure Ingredient
2 cups Water
2 cups White vinegar
½ cup Butter or margarine
½ cup Sugar
¼ cup Worcestershire sauce
¼ cup Catsup
2 drops Hot sauce
1 large Purple onion; chopped
6 Stalks celery; chopped
1 Lemon; thinly 8liced
1 Bay leaf
1 tablespoon Salt
2 tablespoons Ground red pepper
2 tablespoons Celery seeds
1 teaspoon Garlic salt
1 teaspoon Dry mustard
1 teaspoon Pepper

Combine all ingredients in a Dutch oven, stirring well; bring to a boil.

Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Remove and discard bay leaf. Use sauce for basting, or serve with beef, pork, or chicken.

Makes about 7 cups. Scanned & Proofed by Gene Johnston (ejohnston@...)

Recipe by: Meco Barbecue & Smoker Cookbook Posted to MC-Recipe Digest V1 #893 by "Eugene Johnston" <ejohnston@...> on Nov 09, 1997

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